Onions stuffed with mushrooms and salmon
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Walla Walla sweet onions | |
| 2 | cups | Sliced fresh mushrooms |
| 2 | tablespoons | Butter |
| 1 | tablespoon | Flour |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Dill |
| ⅓ | cup | Half-and-half |
| 1 | cup | Frozen green peas, cooked |
| 1 | cup | Cooked salmon, flaked |
Directions
Cut top off one end of each onion and remove first layer. Blanch onions for 4 to 5 minutes. Drain and cool. Cut off other end of each onion and remove center. Cook mushrooms in butter until tender.
Remove from heat. Blend in flour, slat and dill. Stir in half-and-half and cook until thickened. Add peas and salmon. Fill onion shells. Place in a buttered baking dish and bake at 375 degrees for 20 minutes. Serves 6.